Russian Potato And Beef Salad 'Olivier' - cooking recipe

Ingredients

1 russet potato
3 carrots
3 eggs, or more to taste
1 pound bologna, cut into pieces
1 (15 ounce) can peas, drained
3 dill pickles, diced
1/3 cup diced onion
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste
2 cups mayonnaise

Preparation

Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.